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Classic New York-Style Pizza Dough

This quintessential New York-style pizza dough delivers the perfect balance of chewiness and crispness, ideal for crafting authentic thin-crust pizzas. Developed using a food processor, the dough achieves optimal gluten formation with minimal effort, while olive oil and sugar contribute to its signature tenderness. The slow fermentation process in the refrigerator enhances flavor complexity, yielding a dough that bakes beautifully with a golden, slightly blistered crust. Whether you're making a classic cheese pizza or experimenting with gourmet toppings, this versatile dough serves as the foundation for an exceptional homemade pizza experience.

New York Style | Dairy-Free | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Pizza Dough | Food Processor | Bread Flour | Olive Oil | Salt | Yeast | Fermenting | Kneading | Mixing | Multi-Day
Time to complete

Prep

15min

Cook

0 minutes

Wait

24h

Total

24h 15min

Ingredients (Makes 3 pizza dough balls (each suitable for a 12-inch pizza))
  • 630g (22.5 oz, about 4½ cups) bread flour, plus more for dusting
  • 15g (0.5 oz, about 1½ tablespoons) sugar
  • 10g (0.35 oz, about 1 tablespoon) kosher salt
  • 10g (0.35 oz, about 2 teaspoons) instant yeast (such as SAF Instant Yeast)
  • 32g (1.125 oz, about 3 tablespoons) extra virgin olive oil
  • 420g (15 oz, about 1¾ cups) lukewarm water
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 4.5
  • Protein: 8.5
  • Carbohydrates: 45
  • Fiber: 2.5
Directions

Mixing the Dough

  • 1. In the bowl of a food processor, combine the bread flour, sugar, salt, and yeast. Pulse 3 to 4 times to evenly distribute the dry ingredients.
  • 2. Add the olive oil and lukewarm water. Process until the mixture forms a cohesive ball that moves around the bowl above the blade, about 15 seconds. Continue processing for an additional 15 seconds to develop gluten.

Shaping and Storing

  • 3. Transfer the dough to a lightly floured surface and knead briefly by hand until a smooth ball forms. Perform the windowpane test to ensure proper gluten development.
  • 4. Divide the dough into three equal portions. Place each portion in a covered quart-sized deli container or a zipper-lock freezer bag. Refrigerate for at least 24 hours, up to 5 days, to allow slow fermentation and flavor development.

Preparing for Baking

  • 5. Remove the dough from the refrigerator and shape into balls. Let them rest at room temperature for at least 2 hours before rolling out and baking.
Cookix's Secrets

Alternative Cooking Methods

  • Instead of baking, cook the pizza in a cast-iron skillet on the stovetop for a crispy, charred crust.

Fermentation

  • A longer fermentation time (up to 5 days) enhances the dough’s depth of flavor and improves its elasticity.

Gluten-Free Option

  • Use a high-quality gluten-free flour blend with xanthan gum to mimic the elasticity of traditional dough.

Handling the Dough

  • For best results, use a digital scale to measure ingredients precisely, ensuring consistent hydration and texture.

Healthier Version

  • Substitute half of the bread flour with whole wheat flour for a nuttier flavor and added fiber.

Regional Tweaks

  • For a Neapolitan-style dough, reduce the sugar and oil, and use 00 flour for a softer, more delicate crust.

Stretching the Dough

  • Avoid using a rolling pin—stretch the dough gently by hand to maintain air pockets for a light, airy crust.